Chicken Noodle Soup

Ingredients

• 5 cups low-sodium chicken broth
• 5 cups water
• 2 cups peas and carrots
• 1 cup diced onion
• 1 cup diced celery
• 1 tablespoon minced garlic
• Black pepper to taste
• 1 bay leaf
• Pinch thyme
• 3 cups whole wheat egg noodles
• 2 cups cooked skinless chicken breast, cubed
• 3 tablespoons chopped fresh dill or parsley

Allergens: Wheat

Method

Bring broth, water, veggies and seasonings to a boil in a large pan. Simmer for 5 minutes. Add chicken and noodles and cook an additional 10 minutes until noodles and veggies are tender. Serve the soup hot in a bowl. It goes great with a large tossed salad.